blood orange and celery salad

WHAT YOU NEED

4 to 5 medium blood oranges

3 stalks of celery

2 tsp rice wine vinegar (white distilled or white balsamic would work too)

~1/2 bunch of parsley

1/2 white onion

1 large handful or about 10 olives - I use Castelvetrano here

1/2 TBSP Olive Oil (avocado or grapeseed would work well too)

1 lime

1/2 tsp salt

pepper to taste

HOW TO

STEP 1

Cut the half of an onion into thin rounds, moving from right to left across the width of the onion. then, slice of your rounds into halves, creating half moon shapes. Add the onion into a large (I like glass) bowl, add your vinegar, the juice of one lime, and toss to combine. Let that marinate as you prep the rest of your ingredients.

STEP 2

Peel each of your blood oranges by hand, or if you’re impatient like me and don’t want citrus under your nails, use your knife to remove the peel. once peeled, using your knife, cut them into sections or “carpels”. Roughly chop the leaves and tender stems (the stems closest to the leaves) of your parsley, moving your knife around the cutting board 3-4 times, reassembling the leaves into one pile each time. While you want them to be somewhat similar in size, do not worry about finesse or precision here. Cut each of your celery stalks in half, lengthwise to create two skinnier stalks. slice each of your celery stalks from top to bottom along the width into - you guessed it - half moon shapes, about 1/4 of an inch thick each (again, abandon any sense of the need for perfection here). Gently crush the olives with the back of your knife and, if needed, use your hands to pull the pieces apart.

STEP 3

Once all of your prep is done, toss the onions in the vinegar and lime one more time and then taste to ensure they’ve begun to marinate and taste a little tart. Add the oranges, celery, olives, and celery to the bowl and toss to combine. Add the oil, salt, and combine. taste again and adjust any amount of oil, vinegar, lime, or salt and pepper to taste. as the salad sits, the vinegar and lime will continue to break down each of your ingredients, so it’s best to serve within one day of preparing.